Yunnan-style Steamed Chicken with Black Fungus (云南木耳蒸鸡)
云南木耳蒸鸡 (Yunnan-style Steamed Chicken with Black Fungus) is a classic dish from Yunnan Cuisine, known for its light and refreshing flavors. This dish combines tender steamed chicken with the earthy and crunchy texture of black fungus, creating a delightful combination of flavors and textures.
Ingredients
- 1 whole chicken, cut into pieces
- 50g black fungus, soaked and sliced
- 3 slices ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp sesame oil
- 1/2 cup chicken broth
Instructions
- Place the chicken pieces in a steaming dish.
- Spread the black fungus, ginger, garlic, and green onions on top of the chicken.
- In a small bowl, mix together soy sauce, oyster sauce, rice wine, sugar, salt, white pepper, sesame oil, and chicken broth.
- Pour the sauce over the chicken and black fungus.
- Steam over high heat for 30 minutes or until the chicken is cooked through.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Fat
- 10g
- Carbohydrates
- 5g
Supplies
Steaming dish Small bowl
Tools
Steamer
Serving suggestions
Serve the Yunnan-style Steamed Chicken with Black Fungus with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For extra flavor, marinate the chicken with the sauce for 30 minutes before steaming.
Cost
$15